Creamy Garlic Seafood Risotto

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Rich, creamy, and packed with seafood goodness, this Creamy Garlic Seafood Risotto is the ultimate comfort dish with a touch of elegance. The rice is slowly cooked until perfectly silky, soaking up all the savory flavors of garlic, broth, and tender seafood along the way.

Ingredients

• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 3 cloves garlic, peeled and chopped
• 300g Arborio rice
• 125ml dry white wine
• 1L fish or vegetable stock, kept hot
• 300g marinara mix, thawed if frozen
• 100ml pure cream
• 30g unsalted butter
• 30g grated Parmesan cheese, plus extra to serve
• Zest and juice of 1 lemon
• Sea salt and cracked black pepper, to taste

Method

1. Heat olive oil in a large, wide saucepan over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute. Add rice and stir for 1–2 minutes to coat the grains.
2. Pour in the wine and cook until almost absorbed. Add a ladleful of hot stock, stirring until absorbed, then add the next. Continue for 18–20 minutes, stirring often, until creamy and al dente.
3. Stir in the marinara mix and cook for 3–4 minutes until the seafood is opaque and cooked through. Add cream, butter, Parmesan, lemon zest and juice. Season with sea salt and black pepper.
4. Serve immediately with extra Parmesan.